Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor...

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Detalles Bibliográficos
Autores principales: Walsh, Aaron M., Crispie, Fiona, Kilcawley, Kieran, O’Sullivan, Orla, O’Sullivan, Maurice G., Claesson, Marcus J., Cotter, Paul D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5080400/
https://www.ncbi.nlm.nih.gov/pubmed/27822552
http://dx.doi.org/10.1128/mSystems.00052-16

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5080400/
https://www.ncbi.nlm.nih.gov/pubmed/27822552
http://dx.doi.org/10.1128/mSystems.00052-16

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